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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 1.3 g
  • Cholesterol: 13.9 mg
  • Sodium: 274.9 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Blueberry Flax Seed Muffins calories by ingredient
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Blueberry Flax Seed Muffins


Blueberry Flax Seed Muffins

Introduction

Perfect for breakfast or a quick snack. Perfect for breakfast or a quick snack.
Number of Servings: 14

Ingredients

    1 cup quick oats (do not use instant
    oatmeal)
    1 cup low-fat buttermilk
    1 cup whole-wheat flour
    1 tsp baking powder
    1⁄2 tsp baking soda
    1⁄4 tsp cinnamon
    1 tsp salt
    1 egg
    1⁄4 cup unsweetened applesauce
    3⁄4 cup brown sugar
    1 cup blueberries, washed and dried
    1 tbsp flaxseeds, roughly ground

Tips

Depending on the size of your muffin pans, you'll yield 12-14 servings. You can also make these in mini muffin pans, which means you get three mini muffins per serving! (The recipe yields three dozen mini muffins.)

Blueberries are full of antioxidants and fiber. Buy organic when possible, and when they're in season, freeze them in large batches for use throughout the year.

You can use frozen blueberries in this recipe, but thaw them and reserve the juice (use it in a smoothie or add to a glass of water for a treat).

Be sure to grind the flax seed to get the full health benefits. Your body can't break down whole flax seeds, and they pass through undigested.


* Donít over mix the batter or the muffins will be tough once baked. Mix just until the ingredients are blended.
* Fold in the blueberries using a spatula, not a mixer, to keep them whole.
These healthful muffins freeze well. Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. Make a batch on the weekend for a quick and tasty breakfast, then serve with a piece of fruit and a glass of low-fat milk.


Directions

1. Preheat the oven to 375į F. Spray the muffin
pan with nonstick cooking spray or line the
wells with paper liners.
2. In a small bowl, combine the oats and buttermilk
and let the mixture stand at room temperature
for 5 minutes. In a medium bowl, combine
the flour, baking powder, baking soda, cinnamon,
and salt; mix with a fork to blend and set
aside.
3. In a large bowl and using a hand mixer, beat
the egg, applesauce, and brown sugar at medium
speed for 3 minutes.
4. Blend the oat-buttermilk mixture into the egg
mixture, then stir in the flour mixture until just
combined (try not to overwork the mixture).
Fold in the blueberries. Fill muffin cups 3⁄4 full
and top with a sprinkle of ground flaxseed.
5. Bake 15 minutes or until a toothpick inserted
into the center comes out clean.






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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    Great, healthy recipe for muffins. Just a note on beginning "tips": buy blueberries, etc. in bulk when in season, but freeze in 1 cup portions, then easier to take out and thaw just what you need. (I use the cheap fold-over baggies for 1 c. portions then put them in a large bag which is labeled.) - 7/13/10

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  • 8 of 8 people found this review helpful
    These muffins are great, I made them and my husband just raved about them. They are great for breakfast or an afternoon snack. I have subituted the brown sugar with brown sugar splenda, my husband is diabetic. This is a healthy treat for his sweet tooth! Thank you Montana - 3/12/10

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  • Incredible!
    6 of 6 people found this review helpful
    Splenda has a half Splenda and half brown sugar product now we'll try and also use egg substitue. We usually sour milk in place of buttermilk (1 Tablespoon vinegar to one cup low fat milk, stir, allow to sit 15 minutes, stir again and it's ready to use) since we don't drink it to avoid wasting rest - 7/15/10

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  • Very Good
    5 of 6 people found this review helpful
    I have done this many a time before. It is great, great so on. Only problem with this recipe is that EGG is mentioned instead of flax seed, as in the ingredients. For that substitute, 1 tbsp of ground flax seed plus 3 tbsp of water, blended well equals to one(1) egg. - 7/21/10

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  • Incredible!
    4 of 4 people found this review helpful
    My brother-in-law has a bakery, and has always said that he needs to grind the flax seeds too. Good point in this recipe.
    Yummy muffins too!! - 7/13/10

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  • Incredible!
    4 of 5 people found this review helpful
    Excellent and way healthier than the other blueberry muffin recipe I had been making, which was filled with much more sugar, butter, and eggs. My husband asked if I will make them for him every week! - 3/9/10

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  • Very Good
    3 of 3 people found this review helpful
    These are very good and filling - 2/19/10

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  • Incredible!
    2 of 2 people found this review helpful
    I thought they were good fresh, but I just ate my first one that I froze and it was AMAZING!
    I can't wait to try my next batch with raspberries:D - 8/26/10

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  • 2 of 2 people found this review helpful
    First batch I stayed true to the recipe, they were great. Second batch that I made (later same day) I added 1/4 cup ground flax seed and 2 cups of blueberries with a little of the blueberry juce, they were even better. I will make this recipe often and try with different fruits. - 8/6/10

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  • 2 of 2 people found this review helpful
    Can someone tell ECONLADY to keep her whole wheat flour in the refrigerator or freezer which is where I keep mine. It is too expensive to throw out.
    About the recipe: Great timing as blueberries are in season now. I am anxious to make them as the Reviews are encouraging. - 7/14/10

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  • Incredible!
    2 of 2 people found this review helpful
    I added a little oat bran to make the batter more dense. My husband and friends LOVED it! Thanks Chef Meg! - 7/13/10

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  • 2 of 2 people found this review helpful
    these were so good that I made four batches today...each batch gave me 15 servings not 12 and I filled the cups to the top. I also subbed splenda brown for the brown sugar and egg beaters for the egg... - 7/13/10

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  • Incredible!
    2 of 2 people found this review helpful
    These muffins are AWESOME!!! I made them last week and froze what I didn't eat. I love, love, LOVE them!!! I have been eating on them all week and will keep making on a regular basis because they are the perfect healthy breakfast/snack. - 7/13/10

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  • 2 of 2 people found this review helpful
    Sounds awesome but FYI I noticed that under nutritional info it says serves 14 but end of directions says serves 12. - 6/3/10

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  • Incredible!
    1 of 1 people found this review helpful
    These are my favorite "healthy" (whole wheat flour, sub applesauce for oil) pastry, so far. I added vanilla and mixed the flax with the dough rather than sprinkling on top. Made 12 nice-sized muffins after filling each nearly to the top (they don't rise much). Will make them again! - 3/11/12

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  • 1 of 1 people found this review helpful
    My muffins do not look like the muffins in the picture. I did use whole wheat flour and mine are tan/brown as a result. The ground flax seeds are dark also. Looks like sugar on top of those in the picture. I must be missing something BESIDES the blueberries that I FORGOT to add. Well, next time! - 3/11/12

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  • 1 of 1 people found this review helpful
    These are great! I will make them again.
    - 7/13/10

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  • I baked these for kids at school. They loved them! Not a disparaging word about whole wheat flour. The flour was freshly-ground, though, which makes a difference. - 5/18/13

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  • SP doesn't use the pictures of the actual recipes, they just find some stock photo of something similiar. - 1/21/13

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  • Looking forward to trying. - 1/14/13

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  • great! - 12/28/12

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  • Im confused.. it looks to me like the muffin in the photo is sprinkled with sugar...not ground flaxseed
    - 9/5/12

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  • So amazing!! I just made this with 1/2 whole wheat and 1/2 all purpose like some others, they came out so delicious! - 7/19/12

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  • Delicious! - 4/29/12

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  • I put in extra blueberries which may have taken away from the flavor of the muffin itself. While it's good, it's still much grainier than a regular cake-y blueberry muffin. Goes with the territory of healthier foods, tho, I suppose. The picture that accompanies this recipe is misleading... - 4/23/12

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